I'm not too sure of the proportions but the vinegar, soy sauce and pepper shouldn't overwhelm each other. I just watched my uncle do a splash of this, splash or that. Best when the pieces are cut small. The best part about the dish is that it has a nice combo of flavors: sweetness from the meat, salt, sour, then maanghang.

I remember traveling the Philippines and going to music clubs where Sisig was a favorite palutan (food with drinking) and how they came out in sizzling hot plates that made the dish true to its name sssssssiiiisssssssig. The sizzling platter fries it a bit and gives it a nice crunch taste. YUM! And when you left, your clothes would just reek of cigarettes and the greasy sisig smell.